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Poulet Sauté à la Normande

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup diced carrots
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/3 cup white wine
• 1/3 cup chicken broth
• 1/4 teaspoon dried thyme
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until golden brown, about 4 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, celery, carrots, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.
5. Add the parsley, white wine, chicken broth, and thyme and bring to a simmer.
6. Return the chicken to the skillet and simmer for 10 minutes.
7. Add the heavy cream and simmer for an additional 5 minutes.
8. Season with salt and pepper.
9. Serve hot.

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“Le premier point dans un ménage, c’est la cuisine.”
De Patin